Spaghetti Squash With Spicy Greek Yogurt And Falafel


60 g chickpea flour
1/2 teaspoon cumin, ground
2 tsp parsley, dried
1 teaspoon paprika, ground
1 small onion
2 cloves of garlic
1/2 tsp salt
A pinch of baking soda
Approximately 100 ml of water, boiling
Olive oil, for frying

Spaghetti squash and olive oil

Yogurt sauce:

Greek yogurt

Prep.time: 15 minutes
Cooking time: ca.30 minutes
You’ll need: Food Processor



  1. Add all ingredients to Food Processor and mix well.
  2. Add boiling water to the dry ingredients and blend at high speed.
  3. Cover and set aside for 15 minutes.
  4. For small balls out of the dough with wet hands.
  5. Heat olive oil in a pan and roast the falafel.
  6. Halve spaghetti squash, remove seeds, brush with olive oil, cover with aluminum foil and bake at 200 ° C for ca. 45 minutes.
  7. Scrape the squash meat with a fork, serve with garlic yogurt, falafel, and cucumbers.


Baked in partnership with Kenwood Switzerland


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